[CH] OT -- rabbits
Nels Peterson Family (npkp4jp@polarcomm.com)
Sat, 19 May 2007 12:39:56 -0500
Love the rabbit line -- got two of the little buggers out of my garden
yesterday.
The sausage thread reminds me of when my father passed away, we were
going through the house we found my grandmothers bible. She used it as a
filing cabinet, recipes, important things to remember, etc tucked away
between the pages. One was a recipe for headcheese, at the bottom she
had written to have either my dad or grandfather shoot a couple of
rabbits to add to the headcheese to soak up the fats.
Needless to say - an old Norwegian lady didn't use anything stronger
than a little black pepper. :-)
Nels in ND -- where the peppers are just about ready to go to the
garden
On Fri, 2007-05-18 at 19:27 -0700, David Cook wrote:
> Mmm, now you've got me wanting to go make some. Something like this,
> I think: Meat of 1 rabbit, fatty bacon, black pepper, pistachios,
> salt, Riesling, coarse pepper flakes (not too much). Much as I like
> chiles, I don't want overpower the taste of the meat.
>
> At 01:41 PM 5/18/2007, Jose Cisneros wrote:
> >Anyone on the list make their own sausage?
> >Hot pepper charcuterie etc.
> >I've started to experiment beyond my usual.
> >That being Mexican Chorizo which I have made for years and years.
> >So far I have attempted Andouille and Spanish Chorizo sausages.
> >Not to mention Italian.
> >They all use a little heat.
> >I was thinking a peppery rabbit sausage might be nice.
> >Or maybe duck.
> >
> >Jose
> >
> >
> >
> >
> >
>
> David "Zeb" Cook
> zebcook@cox.net
> 617-803-1672
>
>